The Application of FT-MIR Spectroscopy for the Evaluation of Energy Value, Fat Content, and Fatty Acid Composition in Selected Organic Oat Products
2014
Reder, Magdalena | Koczoń, Piotr | Wirkowska, Magdalena | Sujka, Katarzyna | Ciemniewska-Żytkiewicz, Hanna
In this study, Fourier transform mid-infrared (FT-MIR) spectroscopy was investigated as a rapid and non-destructive method for the determination of selected quality parameters of oat flakes and cakes. The spectra of 14 commercial products were registered in the spectral range of 4,000–370 cm⁻¹. Chemometric approach was applied to collect spectral and reference data on fat content, fatty acid composition, and the heat of combustion, and to correlate them. Reference data were obtained with the use of Soxhlet method, gas chromatography, and bomb calorimetry. Statistically significant coefficients in the determination of spectral data and fat, linoleic acid, stearic acid, palmitic acid content, and energy value are R² = 0.93, R² = 0.93, R² = 0.82, R² = 0.92, and R² = 0.95, respectively. The energy value, as well as the saturated and monounsaturated fatty acid content, was statistically higher in cakes as compared to that in flakes.
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